Pork Tenderloin Creole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREOLE PORK CHOPS



Creole Pork Chops image

I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon minced garlic

Steps:

  • In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

CREOLE PORK TENDERLOIN WITH VEGETABLES



Creole Pork Tenderloin with Vegetables image

Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

3-1/2 teaspoons reduced-sodium Creole seasoning, divided
2 pork tenderloins (1 pound each)
2 tablespoons canola oil
2 medium fennel bulbs, trimmed and cut into 1-inch wedges
1 medium eggplant, cut into 1-inch cubes
2 medium yellow summer squash, halved and cut into 1/2-inch slices
1 large sweet red pepper, cut into 1-inch pieces
2 shallots, thinly sliced
1/2 cup pitted Greek olives, coarsely chopped
3 garlic cloves, minced
1/2 cup vegetable broth
4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme

Steps:

  • Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan., Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork., Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

Nutrition Facts : Calories 247 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 575mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

CREOLE MUSTARD MARINATED PORK TENDERLOIN



Creole Mustard Marinated Pork Tenderloin image

Provided by Debbie Gore

Categories     Cookstr Recipes

Number Of Ingredients 10

2 pork tenderloins (2½ pounds total), trimmed
½ cup olive oil
2 tablespoons brown sugar
2 tablespoons Creole or coarse-grained mustard (see Notes)
¼ cup pure maple syrup
2 tablespoons less sodium soy sauce
1/3 cup hoisin sauce
4 large garlic cloves, minced or pressed
½ cup orange juice
½ cup cola

Steps:

  • Place the tenderloins in a large sealable plastic bag. To make the marinade, whisk together all of the ingredients in a large bowl and pour over the tenderloins in the plastic bag. Marinate 4 to 8 hours in the refrigerator.
  • For the meat, grill the pork approximately 15 to 25 minutes or until the temperature reaches 150°F in the center with a meat thermometer. Let the meat rest, uncovered, 10 minutes before slicing.
  • Serve this with the Red Wine Cherry Sauce if you would like a sauce to accompany the meat.
  • Variation: A 4-pound pork roast may be substituted (marinade is plenty) and cooked in the oven at 350°F with a thermometer inserted. The internal temperature should be approximately 155°F. Let it rest 10 minutes so the juices disperse. Pork chops or grilled steaks taste wonderful after marinating in this mixture as well.

JUICIEST BAKED PORK TENDERLOIN



Juiciest Baked Pork Tenderloin image

This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 pork tenderloins (about 1 lb each)
1 tablespoon paprika
2 teaspoons EACH: onion powder and garlic powder
1 teaspoon EACH: oregano, salt, and pepper
1 tablespoon cooking oil
½ cup beef broth
1 tablespoon apple cider vinegar
1 tablespoon butter (can sub ghee for dairy-free)
Minced parsley (to serve)

Steps:

  • Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
  • Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
  • Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
  • Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
  • Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
  • Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g

SOUTHWESTERN-STYLE ROTISSERIE PORK TENDERLOIN RECIPE



Southwestern-Style Rotisserie Pork Tenderloin Recipe image

This rotisserie pork loin recipe has a great Southwestern kick. This dish is best complemented by a side of grilled vegetables.

Provided by Derrick Riches

Categories     Entree

Time 2h50m

Yield 4

Number Of Ingredients 8

2 whole pork tenderloins , about 1 1/2 pounds (700 grams)
2 garlic cloves, crushed
1 tablespoon (15 milliliters) vegetable oil
5 teaspoons (25 milliliters) chili powder
1 1/2 teaspoons (7.5 milliliters) ground cumin
1/2 teaspoon (2.5 milliliters) onion powder
1/2 teaspoon (2.5 milliliters) salt
1/2 teaspoon (2.5 milliliters) black pepper

Steps:

  • Gather the ingredients.
  • Place tenderloins in a resealable plastic bag.
  • Combine remaining ingredients-crushed garlic cloves, oil, chili powder, cumin, onion powder, salt, and pepper-and pour into bag.
  • Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
  • Follow grill instructions to place tenderloins securely on the spit.
  • Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is 145 F/62 C.
  • Let the meat rest 8 to 10 minutes before slicing.

Nutrition Facts : Calories 297 kcal, Carbohydrate 3 g, Cholesterol 124 mg, Fiber 1 g, Protein 45 g, SaturatedFat 3 g, Sodium 486 mg, Sugar 0 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g

CREOLE PORK STEW



Creole Pork Stew image

This is a recipe I found on the internet and it was different than my usual method of making stew. I never used tomato paste, worcestershire sauce, sage, oregano or bay leaves in any of my stews so I decided to try this one out. Well, let me tell you no one could have been more pleased than I was after tasting this. This will be the recipe I use from now on when I make pork stew. Be sure not to leave your roux unattended - it must be stirred constantly so it doesn't burn. If you see black flecks it's burnt and the only thing you can do is throw it out and start over or it will have a very bitter taste. If you have trouble with burning you might want to lower your fire a bit and cook it over lower heat. If you're not familiar with andouille it is a very highly smoked and seasoned sausage that adds a tremendous amount of flavor. In fact, I was amazed at the difference in the taste of the gravy after I added the pork and andouille. If you do use andouille be careful not to add too much or it will overpower your dish. One link or 1/3 lb was plenty for this dish. You can use any type of pork - I had some boneless pork chops in the freezer so I just cubed those. I would recommend using a lean cut of pork as you don't want your stew to be too greasy. When pork loins (not tenderloins) go on sale this would be the perfect opportunity to make this dish. Naturally, living in South Louisiana, we serve this over rice and a big scoop of potato salad on the side finishes it off perfectly.

Provided by Luby Luby Luby

Categories     Stew

Time 3h

Yield 8 serving(s)

Number Of Ingredients 19

1/2 cup oil
1/2 cup flour (heaping)
2 cups onions, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
1 medium green bell pepper, chopped
2 lbs boneless pork, cut in 1-inch pieces
1/3 lb andouille sausage, sliced 1/4-inch thick (1 Link)
2 tablespoons olive oil
8 cups chicken broth (2-32 Ounce containers)
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
salt
black pepper
white pepper
ground cayenne pepper

Steps:

  • Season cubed pork to taste.
  • Heat olive oil in large heavy dutch oven over medium heat.
  • When oil is hot add half of the cubed pork and brown well.
  • Remove and brown the other half then set aside.
  • Add sausage to brown lightly then set aside with pork.
  • Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
  • Add chicken broth and bring to a simmer.
  • Cook for 5 minutes.
  • In a large heavy stock pot heat 1/2 cup oil until hot.
  • Add flour, stirring quickly.
  • Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
  • Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
  • Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
  • Stir until the broth is incorporated into the roux.
  • Cover, lower heat and simmer gently for 45 minutes.
  • Add reserved pork and sausage and return to a simmer.
  • Simmer covered for 30 minutes or until pork is tender.

PORK TENDERLOIN EN CROUTE



Pork Tenderloin en Croute image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
1 pound assorted mushrooms, stems trimmed, wiped clean, and finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh parsley leaves
2 (1 1/2 pound) pork tenderloins
1 tablespoon Essence, recipe follows
1 tablespoon vegetable oil
1 sheet prepared puff pastry, thawed if frozen
1/4 cup Creole mustard or any whole-grain mustard
1 large egg, lightly beaten with 2 teaspoons of water to make an egg wash
Haricots Verts, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 tablespoon butter
1 teaspoon chopped garlic
2 small shallots, thinly sliced
1 pound haricots vertss
1 lemon, juiced and zested
1 tablespoon chopped fresh marjoram

Steps:

  • To make the mushroom stuffing, in a large, heavy skillet melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize, 10 to 15 minutes. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated and the mixture is tight, about 5 minutes. Stir in the parsley and remove from the heat. Let cool completely before using.
  • Season the pork tenderloins with the Essence.
  • Heat the oil in a skillet or Dutch oven large enough to hold the tenderloins over medium-high heat. Add the tenderloins and reduce the heat to medium. Sear evenly on all sides and cook, turning frequently. Remove pork from the pan and cool for 10 minutes.
  • Preheat the oven to 400 degrees F.
  • Line a large baking sheet with aluminum foil and lightly grease. Set aside.
  • On a lightly floured surface, roll out the pastry to a 12 by 18-inch rectangle. Place the pork tenderloins on 1/2 of the puff pastry, leaving a 1-inch border around the edges. Evenly coat the tenderloins on all sides with the mustard.
  • Pack the cooled mushroom mixture around the pork tenderloins. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently pull the remaining pastry over the meat to completely enclose, and press gently to seal. With a small knife cut away the excess pastry to make an even border and crimp the pastry edges with a fork dipped in flour. Make a small slit in the top of the pastry for steam to vent.
  • Carefully transfer the tenderloin to the prepared baking sheet. Brush the pastry evenly with egg wash. Bake for 10 minutes, then rotate the pan. Bake until golden brown and an instant read thermometer reaches 140 degrees F, an additional 8 to 10 minutes. Remove from the oven and let rest for 5 minute before serving.
  • Slice the pork tenderloin and serve with the Haricots Verts.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a saute pan, melt the butter. Add the garlic and shallots and saute until the shallots begin to soften. Add the haricot vert, lemon juice and zest and cook until crisp-tender - about 3 minutes. Add the marjoram and season, to taste, with salt and pepper.

CINDY'S COUNTRY STYLE CREOLE PORK ROAST



Cindy's Country Style Creole Pork Roast image

A spicy Cajun country style pork roast! Serve roast with rice and gravy and try not to eat too much! Brought it to a family gathering everyone loved it!

Provided by SYNDI111

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h30m

Yield 10

Number Of Ingredients 7

1 onion, cut into chunks
½ green bell pepper
2 stalks celery stalk, chopped
3 cloves garlic
2 tablespoons Creole seasoning, divided
5 pounds boneless pork roast
⅓ cup bacon grease

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Combine the onion, green pepper, celery and garlic in the container of a food processor or blender. Process until finely chopped. Stir in 1 tablespoon of the Creole seasoning.
  • Cut about 8 slits across the roast about 1/2 inch deep. Pack the vegetable mixture into the slits. Rub the remaining tablespoon of Creole seasoning all over the roast. Coat the roast generously with bacon grease, and place in a roasting pan.
  • Bake uncovered for 1 hour, until browned, then cover, and continue cooking for about 3 more hours, or until tender. After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of water and flour if you want your gravy thicker.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 2.5 g, Cholesterol 86.9 mg, Fat 16.8 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5.9 g, Sodium 349.1 mg, Sugar 0.7 g

PORK TENDERLOIN CREOLE



PORK TENDERLOIN CREOLE image

Categories     Pork

Number Of Ingredients 8

2 pork tenderloins, about 1 1/2 to 2 lbs total
1/2 cup flour
1 tbsp Creole seasoning
1 small onion, coarsely chopped
1 small green or red bell pepper, coarsely chopped (or a mixture of both)
1 rib celery, sliced
1 package chicken gravy mix
1 can (14.5 ounces) diced tomatoes, undrained

Steps:

  • Cut tenderloins in half; dredge in a mixture of flour and the Creole seasoning. Place tenderloins in slow cooker/Crock Pot. Scatter onion, pepper, and celery over the pork. Cover and cook on low for 7 to 9 hours. The last 30 minutes, add the dry gravy mix and tomatoes. Continue cooking on high for about 30 minutes.

More about "pork tenderloin creole recipes"

10 BEST OVEN BAKED PORK TENDERLOIN RECIPES | …
10-best-oven-baked-pork-tenderloin image
2021-09-30 pork tenderloin, wine, pepper, salt, blackberries, thyme sprigs and 7 more Mediterranean Pork Tenderloin Crostini Pork extra virgin olive oil, roasted red peppers, shredded Parmesan cheese and 9 more
From yummly.com


ASIAN PORK TENDERLOIN - CREOLE CONTESSA
2014-10-12 Rinse pork tenderloin, pat dry, poke small holes with a knife throughout tenderloin. Coat tenderloin with olive oil and rub in well. Rub spice blend on tenderloin, massage well. Cover tenderloin with foil and marinate in the refrigerator for at least 4 hours up to overnight. Preheat oven to 400 degrees. Remove tenderloin from refrigerator, pour broth/soy sauce mixture over tenderloin…
From creolecontessa.com
Reviews 7
Total Time 1 hr 40 mins
Estimated Reading Time 2 mins


CAJUN PORK TENDERLOIN RECIPE - IAN KNAUER | FOOD & WINE
2015-12-17 Directions. Preheat the oven to 425°F. Stir together the oil, paprika, oregano, onion flakes, thyme, garlic powder, cayenne, 11/4 teaspoons salt and 1/2 teaspoon pepper. Rub the spice mixture …
From foodandwine.com
Servings 6
Total Time 30 mins
  • Preheat the oven to 425°F. Stir together the oil, paprika, oregano, onion flakes, thyme, garlic powder, cayenne, 11/4 teaspoons salt and 1/2 teaspoon pepper. Rub the spice mixture all over the tender loins and place them on a foil-lined baking pan.
  • Roast the tenderloins until browned and just pink in the center (145°F on an instant-read thermometer), about 25 minutes. Let stand 5 minutes before serving.


BLACKENED PORK LOIN CHOPS WITH CREOLE BUTTER - …
Instructions. Mix marinade ingredients together. Put Johnston's Pork Loin Chops and marinade in a plastic ziploc bag or similar and refrigerate for 2 to 4 hours. Combine creole butter ingredients and …
From johnstons.ca
  • Mix marinade ingredients together. Put Johnston's Pork Loin Chops and marinade in a plastic ziploc bag or similar and refrigerate for 2 to 4 hours.
  • Combine creole butter ingredients and mix well. Lay butter mixture on a sheet of plastic wrap and roll up. Twist ends to finish rolling up tight and put in fridge until ready to use.
  • Remove chops from the fridge 20 minutes prior to cooking. Drain and discard marinade and pat excess marinade from the chops. Apply seasoning to both sides of the chops and let sit while you preheat pan.


SLOW COOKER CREOLE PORK TENDERLOIN - IT IS A KEEPER
2014-06-18 Spread the chopped onion over the tenderloin. Cover the tenderloin with the stewed tomatoes and liquid. Cook on low for 5-6 hours. Spread the sweet peppers over the tenderloin for the last 15 minutes of cooking time. Remove tenderloin to plate and cover with the remaining peppers, cover and let rest for 15 minutes.
From itisakeeper.com
Author Kathleen Clegg
Estimated Reading Time 3 mins


CREOLE PORK LOIN RECIPE - RECIPETIPS.COM
Directions. Peel and slice garlic cloves. Cut slits into both sides of pork loin and insert sliced garlic in each slit (use about 10-15 slices per side of loin). Rub creole seasoning over entire pork loin. Place pork loin in roasting pan and pour approximately 1/2 beer over pork loin. Cover pan and marinate at minimum of 3 hours, longer if desired.
From recipetips.com
4/5
Ratings 1
Reviews 1
Total Time 3 hrs 15 mins


PORK TENDERLOIN COOKING TIPS - THE SPRUCE EATS

From thespruceeats.com
Occupation Cookbook Author And Photographer
Published 2003-11-15
Estimated Reading Time 3 mins


PORK TENDERLOIN - SETH MCGINN'S CANCOOKER
Blend oil, ½ TBSP Creole seasoning and garlic. Rub onto pork loin. Mix preserves, bourbon, ketchup and Creole seasoning in a small bowl. Spray can cooker with non-stick cooking spray. Place racks in cooker. Add water and arrange squash pieces on racks. Lay tenderloin on top of squash. Pour approximately ½ of the BBQ sauce over the pork and squash. Place cover on cooker and lock lid. …
From cancooker.com
Category Main Dishes


VEGETABLE STUFFED PORK TENDERLOIN EN CROUTE WITH …
2017-03-01 For the Creole mustard cream sauce: Heat the reserved 1/2 cup of vegetables in a medium saucepan over medium-high heat. Add the flour and cook, stirring, for 2 minutes. Stir in the mustard and continue to cook for 1 more minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a simmer and cook, over medium-low heat until sauce is reduced to about 1 1/2 cups, about 20 ...
From cookingchanneltv.com
Cuisine American
Category Appetizer
Servings 8-10
Total Time 1 hr 50 mins


RECIPE: HONEY-GLAZED CREOLE PORK TENDERLOIN WITH …
2019-08-05 Turn pork over and move to indirect heat over a drip pan. Place foil-covered, reserved jambalaya next to pork over indirect heat. Cover the grill and continue to cook for about 10 minutes. Meanwhile, mix honey, butter and Creole mustard in a small bowl. After 10 minutes open lid and brush with honey glaze mixture.
From cheshirepork.com
Estimated Reading Time 3 mins


RECIPE DETAILS | CANOLA OIL. GOOD FOR EVERY BODY!
Pork and Okra Creole . This is a great one-dish meal. It’s packed with tons of flavor, is quick to make, and even quicker to clean up. Only one skillet required. Canola oil aids in browning and tenderizing the pork, and it blends the flavors of the other ingredients. Ingredients. 2 Tbsp canola oil, divided 30 mL; 12-oz. pork tenderloin, cut into 1/2-in. (1-cm) slices 350 g; 1 cup diced ...
From canolainfo.org
Servings 4
Cholesterol 55 mg
Calories 360
Saturated Fat 1.5 g


CREOLE PORK TENDERLOIN WITH VEGETABLES RECIPE
Creole pork tenderloin with vegetables recipe. Learn how to cook great Creole pork tenderloin with vegetables . Crecipe.com deliver fine selection of quality Creole pork tenderloin with vegetables recipes equipped with ratings, reviews and mixing tips. Get one of our Creole pork tenderloin with vegetables recipe and prepare delicious and healthy treat for your family or friends. Good appetite ...
From crecipe.com


PORK & OKRA CREOLE - DIABETES CANADA
Pork & okra creole Linkedin; Twitter; Facebook; Pinterest; Share by Email; Print ; This is a great one-dish meal ... 12-oz. (350 g) pork tenderloin, cut into ½-in. (1-cm) slices; 1 cup (250 mL) diced onions; 1 medium green bell pepper, seeded and cut into 1-in. (2.5-cm) pieces ; 1 medium red bell pepper, seeded and cut into 1-in. (2.5-cm) pieces; 2 medium garlic cloves, minced; 6 oz. (170 g ...
From diabetes.ca


RECIPE FOR PORK LOIN WITH MUSTARD CRUST - FOOD NEWS
Mustard Herb-Crusted Pork Tenderloin Recipe. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture. Step 3. Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Grilled Orange-Chipotle Pork ...
From foodnewsnews.com


CREOLE MUSTARD-CRUSTED AND STUFFED PORK TENDERLOIN ...
At this point, the pork tenderloin should lay flat. Spread apple mixture over the flattened pork. Roll the pork loin tightly and place on the oiled foil. Rub outside of the pork with Creole mustard and season lightly with salt and pepper, and wrap the entire roll in foil. Place wrapped pork on a baking sheet and bake at 400 degrees for 10 ...
From robertstjohn.com


EASY PORK TENDERLOIN RECIPES & IDEAS | FOOD & WINE
Versatile pork tenderloin has a number of admirable attributes—it’s easy to prepare (just don’t overcook it), it plays well with endless global flavors (from lemongrass to Creole mustard ...
From foodandwine.com


PORK TENDERLOIN RECIPES | ALLRECIPES
Amazing Pork Tenderloin in the Slow Cooker. Rating: 4.16 stars. 3568. This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it! By chowsito. Grilled Pork Tenderloin …
From allrecipes.com


CREOLE PORK TENDERLOIN WITH VEGETABLES RECIPES
Creole Pork Tenderloin With Vegetables Recipe Pork Tenderloin Spinach Side Dish Pork Recipes . Stir together lemon juice garlic dried herbs oil salt pepper Dijon mustard and honey. Healthy sides for pork tenderloin. Elevate Pork Roast With These Perfectly Paired Side Dishes Brussels Sprouts. From slapping the whole tenderloin on the add a starchy side dish like potatoes corn or pasta plus a ...
From tfrecipes.com


PORK TENDERLOIN CREOLE RECIPES
Creole Pork Tenderloin With Vegetables Recipe Pork Tenderloin Spinach Side Dish Pork Recipes . Stir together lemon juice garlic dried herbs oil salt pepper Dijon mustard and honey. Healthy sides for pork tenderloin. Elevate Pork Roast With These … From tfrecipes.com See details » CAJUN PORK TENDERLOIN RECIPE - IAN KNAUER | FOOD & WINE. 2015-12-17 · Directions. Preheat the oven …
From tfrecipes.com


Related Search